Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)

Name: Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
Yield: Yield:
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, cut into pieces; 1 cup freshly brewed coffee; 1/2 cup water or milk; 3/4 cup unsweetened Dutch-process cocoa; 3 cups all-purpose flour; 3 1/4 cups granulated sugar; 3/4 teaspoon baking powder; 3/4 teaspoon fine salt; 1/2 teaspoon baking soda; 3/4 cup sour cream; 3 large eggs, room temperature; 1 1/2 teaspoons pure vanilla extract; Confectioners' sugar, for dusting; 6 ounces semisweet chocolate, finely chopped; 1/2 cup canned unsweetened coconut milk; 1 to 2 tablespoons corn syrup; 1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted; Equipment: 12 cup jumbo muffin tin

Have Your Own Cake and Eat It Too (Individual Chocolate Cakes) was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/have-your-own-cake-and-eat-it-too-individual-chocolate-cakes-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 1/2 cups (3 sticks) unsalted butter, cut into pieces

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1 cup freshly brewed coffee

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1/2 cup water or milk

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3/4 cup unsweetened Dutch-process cocoa

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3 cups all-purpose flour

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3 1/4 cups granulated sugar

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3/4 teaspoon baking powder

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3/4 teaspoon fine salt

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1/2 teaspoon baking soda

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3/4 cup sour cream

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3 large eggs, room temperature

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1 1/2 teaspoons pure vanilla extract

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Confectioners' sugar, for dusting

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6 ounces semisweet chocolate, finely chopped

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1/2 cup canned unsweetened coconut milk

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1 to 2 tablespoons corn syrup

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1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted

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Equipment: 12 cup jumbo muffin tin

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